Bud Light, Where “Up For Whatever” Means Getting People So Drunk They Can’t Say “No”
Bud Light continues to creep people out with the implied lechery of its “up for whatever” marketing campaign. The latest apparent gaffe from the country’s most popular watery beer is a tagline reminding drinkers that Bud Light is a go-to beverage for turning a “no” into a “yes.”
As posted on reddit, the tagline on this Bud Light bottle reads:
“The perfect beer for removing ‘no’ from your vocabulary for the night,” followed by the requisite “#UpForWhatever” hashtag, because being “up for whatever” obviously means “spreading Bud Light’s marketing message in a way that can be tracked and quantified by our social media team.”
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Forget Protein Shakes: Drink a Beer
Should you be gulping a cold one instead of a protein shake after a workout? According to recent research, the answer might be yes.
Charlie Bamforth, professor of brewing sciences at the University of California, Davis, says when consumed in moderation, beer contains nutrients, among them selenium (which contains antioxidants), B vitamins (which aid in energy), phosphorus (which is said to help with strong bones and teeth), and niacin (which is possibly beneficial to cholesterol). Moreover, beer packs in a good amount of protein, a bit of fiber, and silicon, which some sources say can prevent osteoporosis. These are all nutrients that are ideal for your body to consume after hitting the gym.
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About Sour Enthusiasts
NOTE: the professor changed the title of this, but once you click you’ll see what it was called. Very informative, but PGA thought the title provocative and insulting for no damn good reason.-PGA
Within the craft beer community, much has been debated this past year over several pieces addressing the current industry and market obsession with hops. True to the American consuming nature, we do enjoy big and brash over subtle and nuanced in almost everything from automobiles to food to politics to music and film. Driven by West Coast breweries, we lust after the bold, pungent citrus and resin flavors of high-alpha hops, ramping IBUs up past anything considered reasonable by the previous generation of brewers and consumers — who did exactly the same to their predecessors, dating all the way back to the birth of modern craft beer.
To answer this oft-asked question, no, hops and their fans are not ruining craft beer. As a fundamental ingredient in our favorite beverage, one cannot use “too much†hops any more than one can use too much malt or too much yeast. The worth of the resulting product is judged by the craft beer consumer, with a brewery’s IPA commonly their most profitable and largest volume product. No doubt, the amount and intensity of hops included in beers across the stylistic spectrum has increased with the American appetite for new craft beer, and indeed most all our beers produced today are skewing toward the bitter end of the palate. As one who enjoys a good IPA with regularity, such is simply a trend to be acknowledged and not one to fret about as there remains an abundance of less hoppy beers for the consumer to embrace. Hopefully, the highest quality and most balanced beers will win out against excess over time.
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Maria Devan Reviews: Ommegang IPA
Tom Becham Reviews
Written by Tom Becham
I’m reviewing two beers today, and once again trying to step outside my comfort zone. Both reviews involve beers with added citrus in one form or another. Those who know me best know that I frequently say I am of the NFC school of beer: No F**king Citrus. But in truth, that only applies to adding citrus to a beer, post-market. I refer, of course to things such as adding a lime to Corona, or a wedge of orange to Blue Moon. First, if a beer is decent, it doesn’t need embellishment of that sort. Secondly, it seems faintly sacrilegious to me to alter a beer from what the brewer intended it to be.
However, if a beer is specifically brewed with such ingredients, that is a different thing altogether. Aficionados of the Belgian Wit style know that the curacao peel with which it is made really sets it apart. So it is with the following two brews.
First on the block is Lorenzini Double IPA from Maui Brewing… Continue reading “Tom Becham Reviews”
Maria Devan Reviews Naked City Duplicity
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Beer Profile: Blue Pants’ Peanut Butter Pinstripe Stout
Profiled by Ken Carman
Big rock head combined with some pillow, a slightly brown head holds and holds. Deep obsidian: 38 srm or more.
84 at BA.
83 at RB.
Peanut butter nose, but slight, some chocolate malt, slightest hint of roasted barley at best.
Taste is peanut butter, followed by the ghost of darker malts lingering in the background. To be honest to be more a “stout” could use just a hint more roasted barley.
Mouthfeel is full and a tad slick. Complex mix between a slight stick to the roof of the mouth peanut butter sense.
Peanut butter focus too high, a bit out of balance: though not excessive. Just needs more stout character. Not much: slight.
Says “export stout.” EXPORT? Hell, no. More a dry sweetened by…? …and peanut butter. Millie thought the sweet was lactose, I’m guessing that’s the chocolate… did they add milk chocolate or just malts? That also may explain a lactose sense. All I got was maybe chocolate MALTS.
Coffee? WHERE? Maybe slightest hint at best?
This is a pleasing, quite drinkable, quaff. But needs more to be as claimed.
4.
Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”
___________________________________Beer HERE
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Ken Carman was born of a deity named Bill many moons ago when his wife Winnie was fermenting well at the time. That’s what they called it then, “fermenting,” though the yeast from same said vessel is really NOT suited for brewing. He is a beer judge, beer writer and reviewer of brew-based business, beer commentator and just a strange dude. He was a leprechaun last Halloween, and he could never get the green ink off.
Beer Profile: Yazoo’s Delicieux
Profiled by Ken Carman
Pale Ale fermented with Belgian yeast and two forms of Brett.
Tons of head that fades fast: pure pillow. A hazy gold/yellow. SRM probably 4-5.
Almost no aroma with just a hint of brett mix in the background. But I can forgive that because this would be the perfect crossover beer for those shy of the funk, but liking a good pale ale. The balance, otherwise: superb.
This is the best of both worlds. Obviously there’s a fine pale ale there with subtle, fruity, hopping: tad grapefruit, but the slight horse saddle, slight barnyard sense provides an earthy sense that makes the quaff more complex. Maybe some pepper phenolics. There’s also the slightest hint of rhubarb. This is NOT a high grav beer: low side of moderate at best. Mostly pale malt. As it warms the grapefruit fades, bitter rises a tad and some herbal
Perfection.
For a guy who is high grav focused, that’s even more a compliment.
4.7
No rating on BA yet, or found via google for RB. It’s a new brew.
Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”
____________________________________________Beer HERE
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Ken Carman was born of a deity named Bill many moons ago when his wife Winnie was fermenting well at the time. He is a beer judge, beer writer and reviewer of brew-based business, beer commentator and BEER GOD. Do not challenge the one who ate too many hops one year, hence the green pigment you see to the left!
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